Bacon spinach quiche
Servings: 6
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This bacon spinach quiche is creamy, savory, and protein-forward. Perfect for brunch or meal prep, with a flaky crust and rich egg custard.
Ingredients
- 1 prepared pastry crust or homemade pastry dough
- 1 packet baby spinach chopped
- 2 garlic cloves minced
- 10 bacon strips sliced
- 2 tablespoon olive oil
- 3 eggs beaten
- 1 leek thinly sliced
- ⅓ cup grated Parmesan
- 1 cup heavy cream
- Salt + black pepper
Instructions
Cook the filling
- Heat olive oil in a skillet over medium heat.
- Add leek, garlic, and bacon. Cook 8–10 minutes until softened and bacon is cooked.
- Add spinach and cook until wilted.
- Drain excess moisture and cool 5 minutes.
Blind bake crust
- Preheat oven to 350°F (175°C).
- Line pastry with parchment, add weights or beans.
- Bake 10 minutes. Remove paper and weights.
Make custard
- Whisk eggs, cream, salt, pepper, and Parmesan.
Assemble
- Spread spinach-bacon mixture in crust.
- Pour custard over filling.
Bake
- Bake 35–40 minutes until set but slightly jiggly in center.
Rest 10–15 minutes before slicing.
Nutrition
Serving: 6Ounces | Calories: 535kcal | Carbohydrates: 30g | Protein: 14g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 613mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1027IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg
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